CARNE PARA TACOS RECIPES

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TACOS DE CARNE ASADA RECIPE | ALLRECIPES



Tacos de Carne Asada Recipe | Allrecipes image

A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.

Provided by HANNAHMONSTER

Categories     BBQ & Grilling    Beef    Carne Asada

Total Time 4 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 10

1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
½ cup olive oil
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
2 pounds flank steak, trimmed of fat
salt and ground black pepper to taste

Steps:

  • Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
  • Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
  • Grill until slightly charred and light pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 259.5 calories, CarbohydrateContent 2.8 g, CholesterolContent 35.7 mg, FatContent 21.7 g, FiberContent 0.7 g, ProteinContent 13.7 g, SaturatedFatContent 5.3 g, SodiumContent 295 mg, SugarContent 0.7 g

TACOS CARNE ASADA RECIPE | TYLER FLORENCE | FOOD NETWORK



Tacos Carne Asada Recipe | Tyler Florence | Food Network image

Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 servings (2 tacos per person)

Number Of Ingredients 27

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

Steps:

  • Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
  • Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
  • Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  • To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
  • In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
  • Yield: approximately 1 1/4 cups
  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
  • Yield: 2 cups

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